Thursday, October 15, 2015

Hey Guys!
I'm back with another Fall dish perfect for the cozy season. It is a tasty Loaded Sweet Potatoe Soup with Turkey Meatballs filled with fresh vegetables, seasonal ingredients, love and tenderness :). I made sure to use sweet potatoes which has an immense amount of vitamin A and is good source of vitamin C. In addition it contains anti-inflammatory benefits reducing swelling all over the body. So make sure to eat your nutrients.

Now you are warned that this soup will make even the most picky eatters delighted, especially since there is a slight splash of sweetness from the sweet potatoes. Not forgetting my vegetarian readers the meat can just be omitted and more hearty vegetables can be added such as acorn squash, roasted beets or cauliflower which are all in season for Fall. Side note take advantage of the amazing produce that we get this time of year not just the pupkin but mascadine grapes, pomegrantes, and swiss chard.

Tuesday, September 22, 2015

Hi Guys,
It's officially fall and I am soo happy about it! I can't wait for the weather to start getting a little cooler in South Florida so that I could leave my windows open at night. In addition this weather change signifies soup season. I absolutely adore soups and appreciate their simplicity and diversity. I am challenging myself to make a few varieties of soup this month through October, I will post my favorites on this blog, beginning with this one.

To commemorate the first week of fall I made an Amber Autumn Soup with spinach, roasted chicken, and sweet potatoes. It was a major hit with my friends the other night when I made it for our get together. I hope you guys find it just as delicious as they did.

The recipe goes as follows:Amber Autumn SoupIngredients:

3-Medium Sweet Potatoes (peeled & chopped medium)

1-Onion small diced

3-Cloves of Garlic minced

2-Cups Fresh Spinach

1-Bay leave

1/2- A Whole Roasted Chicken (pulled apart)

3-Tbs oil

3-Cups Chicken Stock

Salt & Pepper

Direction

In a pot heat up oil toss in garlic till fragrant then sweat onions and add sweet potatoes, bay leaf, add in chicken stock. Place heat on medium and let simmer till sweet potatoes are soft. Using a blender carefully blend 75% of the contents in the pot till smooth( you can blend all of it, if you desire a smooth texture). THE SOUP WILL BE HOT BE CAREFUL. Add blended portion back to pot, stir, season and taste. Add in spinach and pulled chicken stir till everything is evenly hot tempered, plate then serve. I garnished with green onions, however croutons, pesto, or sour cream are all great garnishes as well.

I guarantee this soup will be a hit to all who partake and a staple for you this fall.

Monday, September 7, 2015

Can you believe that its almost Fall? I am excited because Florida really only has two seasons Summer 80% of the time and Fall the other 20%. This will be a welcomed change. however since it has not arrived, the Summer sun will still be enjoyed by me, which is why I have been eating lighter these days and incorporating more salads into my diet.

The other week I had an amazing salad at work with kale greens,tomatoes cheese and a nice vinaigrette topped with Oven Baked Garlic Butter Swai. Swai is one of my favorite lighter fish to eat but it gets boring,so here is a recipe to switch it up. The recipe I am about to share can be used for all fish and poultry if you choose.

Directions:
Pre-heat the oven to 350 degrees. Spray a sheet pan with olive oil, take Sawi fillet sprinkle salt and pepper on both sides. Then add blackening seasoning and place in the oven for 7 minutes. Remove from heat and place 2 tsp of garlic butter on the top then sprinkle with Parmesan cheese. Place back in the oven for 5 minutes or until cheese is golden brown, then serve.Garlic Butter:

2-Stick of Unsalted Butter

4-Garlic Clove (minced)

2-Tbs Fresh Parsley (minced)

2-tsp Salt

Parchment Paper

Directions:

Remove butter from fridge and let it soften at room temperature for about 5 minutes. Place in a mixing bowl, blend till smooth with salt. Remove soften butter, place in a bowl and add parsley and garlic. Add garlic butter mix to center of parchment paper and tighten the ends and gently roll till a long circle shape is created, then place in the fridge to harden.

Monday, August 31, 2015

Lets talk mac n'cheese, there is nothing better than having homemade creamy baked mac n'cheese on a rainy summer night. Unless of course you have seafood then it becomes Coastal Baked Mac n'Cheese. This recipe is full of flavor and involves crab, shrimp, parmesan and garlic. This is comfort food taken to the next level.

The recipe goes as follows:Coastal Baked Mac n'Cheese
Ingredients:

2-Cups Heavy Cream

1&1/2-Cup Parmesan Cheese + more

2-Cups of shells (water ever pasta you like)

2-3 Garlic Cloves Minced

3-Tbs Flour

1/4-Cup Butter

Salt & Pepper

2-Tbs Old Bay Seasoning

1-Tsp Cayenne Pepper (can be omitted)

2-Cups of Croutons (blended/crushed to become bread crumbs)

Green Onions thinly Sliced

1/2 pkg of Shrimp chopped

1-pkg of Crab

Directions:
Boil Pasta according to package.
In a pan melt butter toss in garlic & saute till aroma, then add in shrimp, crab,1-Tbs old bay, salt and pepper,saute till shrimp is opaque. Remove the seafood from the pan and toss in flour and mix till a paste forms. At this point add in the heavy cream and stir till a little thick. Then toss in pasta, cheese, old bay seasoning, cayenne pepper, salt & pepper, and seafood stir a few minutes. Taste, then lower heat and let it simmer. Pre-heat the oven to 350 degrees. After five minutes turn off heat, Place pasta in a sprayed pan, top with bread crumbs and more cheese then place in the oven for 15 minutes, or until bread crumbs are golden brown. Remove from heat, top with sliced green onions and serve.

Tuesday, July 28, 2015

Hey Guys,
Can you believe that summer is almost over? We're so close to August I can smell the back to school uniforms. I still have many summer goals to accomplish and I would like to share one that I did get done. I visited a local museum of African American History & Culture called The Wells Built Museum in the busy and popular Downtown Orlando.

I would recommend this place to anyone who likes history, art, and rustic architecture because it has the best of all worlds. While there I found out that this museum has been an actual museum since 2009, however it was first a thriving hotel in the early 1920's. As if that was not cool enough, another great fact is that it was the ONLY hotel available for African American's traveling in that era and there is actually a list of some of the famous African American celebrities of that time who stayed there. I won't mention who because that would ruin the surprise, but a hint is that it was also the blues era.

The official Book of Hotels available to African Americans in the 1920's

It would do you no justice if I did not mention some of the beautiful art work and artifacts that was inside of this lovely museum. Beautiful and descriptive paintings, donated sculptures and authentic merchandise from that era are all on display. In addition there is a preserved room for visitors to see that mimics an actual room from the 1920's. The museum can also be converted to an amazing venue for small parties or events. What more can I say but go and visit.

Tuesday, June 30, 2015

A few weeks ago, I was reading Isaiah 30 (NLT) and it dawned on me that I tend to act like the people of Judah did, SELF-CENTERED. Quick back story: the people of Judah at this time were being attacked from every side and were looking for refuge. Disobedience and the worship of false man made gods were keeping them separate from God and were keeping them trapped in His anger. Instead of turning to God, repenting, and asking for help, they chose to go to Egypt... the place in which they were FREED from decades before. (I'm sure you know the story of Moses, the book of Exodus, and Joshua 21: 43-45).

Reading it I've wondered "Why would anyone want to go back to the place they've begged to leave and get freedom from? A place that left scars and heartache, not to mention a miserable life? How can God still love and want them?" At that moment I remembered that I have been there. I've begged God to help me get out of something, remove a hardship from me, or help me to not entertain a thought or person anymore and He has always come through; but then I go back to it. I stay there hiding and enjoying my foolishness that displeases God because deep down I believe that it is better then trusting God and His plan, all because I do not see the outcome I desire. However this fallacy, false sense of security, is doing nothing but building a self made barrier between me and the one who LOVES me.

I've realized in reading Isaiah 30, that God still LOVES me and is WAITING on me to come to him in repentance of my sin with the very thing/person I hold on to that displeases Him. In doing this, He can continue to show me His love and compassion while removing that thing/person from me and from my destiny. In this time He's giving me more then I could imagine, peace and rest, all while gradually changing my desires to His desires for me. In addition to all that He's done thus far, He's making me more like Him and taking care of ALL OF MY NEEDS consistently.

I encourage you to go back to God, repent, and let him restore and fill you while showing you His compassion and His LOVE for you. He is waiting for you, He must wait for you.....

Isaiah 30:15 & 18New Living Translation (NLT)

15 This is what the Sovereign Lord,the Holy One of Israel, says:“Only in returning to meand resting in me will you be saved.In quietness and confidence is your strength.But you would have none of it.

18 So the Lord must wait for you to come to himso he can show you his love and compassion.For the Lord is a faithful God.Blessed are those who wait for his help.

Tuesday, June 16, 2015

Hey Guys!
I had to come over and share the recipe to these Pan Seared Lamb Shoulders with Garlic Roasted Eggplant a very delish and filling combination. Which so happen to also be ingredients to a couple popular dishes in different countries such as Lamb Moussaka in Greece, Tas Kebap a popular soup in Turkey and an equally favored tasty Matzo Pie from Morocco, to name a few.

Oddly enough I am not a big lamb eater, only on occasion and whenever I am at a Greek restaurant, so this was a treat for me. The icing on the cake was that the lamb pieces were on special at my favorite meat market. Quick tip: if you can, walk around your grocery store and glance at the meat section early in the week like Monday-Wednesdays, sometimes there are reduce prices on great quality meats left over from the huge weekend crowd that shop.

The recipe goes as follows:Garlic Roasted EggplantIngredients:

1- Whole Eggplant cut into thick slices

2-3 Pieces Garlic smashed and minced

1/4c Olive Oil

Salt & Pepper

Directions:
In a pan place eggplant and toss salt on top, let it sit for 30 minutes. Pre-heat the oven to 350. In a bowl toss in olive oil, pepper and crushed garlic then mix with a fork, brush the pan with oil then brush both sides of the eggplant. Roast for 30 minutes or till tender. Remove from heat and set aside.

Pan Seared lamb Shoulder
Ingredients:

Lamb Shoulders

Salt & Pepper

1/2t Oregano

1/2 c Chicken Stock

1/4c White Wine (can omit) or use Chicken Stock

1/4c Olive Oil + 1/4c

1/2 Onion Sliced

1/2 Red Pepper

1/2 Orange Pepper

2-3 Cloves of Garlic

2tbs Flour

Directions:
In a bowl place lamb shoulder, salt, pepper, oregano, 1/2 the garlic, 1/4c olive oil toss and refrigerate over night. Heat a skillet add oil & garlic and toss till aroma, add onion and peppers then remove vegetables from pan. Sear both sides of the lamb shoulders in hot oil, about 3-5 minutes on each side, remove and set aside. Stir in white wine and scrape the bottom of the pan, turn up heat till a slight boil starts, reduce heat then add and flour and mix till paste forms. At this point add in chicken broth and slowly stir till smooth, heat should be on medium. Add in salt &pepper, taste bring to a slight boil then put lambs shoulders back in pan. Place heat on low for about 20 minutes, tossing half way. Add vegetables back into the pan. Once warmed grab a plate and enjoy.

Thursday, May 21, 2015

The other day I had an opportunity to personally experience one of the gems in Winter Park, FL the beautiful Leu Gardens . This place is gorgeous and a must if you are visiting the city and do not mind being outside and with nature. Leu Gardens is a 50 acre land full of multiple gardens, exhibits and a museum. If you get a chance you should visit, the 1st Mondays of every month is FREE!! Other wise the price is only $10 for adults and $3 for kids.

Once your inside the gardens, it feels as if you've walked into a whole new world of grass, trees, spring time, bamboo and beautiful flowers. It's like nothing you have ever seen before but should experience. This particular day the sun was bright and the wind blew a soft breeze, with sounds of wind and birds chirping. I felt very peaceful and relaxed while slowly strolling and seeing young families having a picnics, colorful roses, older couples walking hand in hand, pink bananas and a clock made entirely out of flowers. All while discovering that outside is not such a bad environment but a freedom.

My favorite part of the experience was the Palms, Cyads & Bamboo garden, I love the color, feel and sound of bamboo. I've seen the tree before but I have never seen so many in one place. What a sight! I felt like an ant looking up at how high they went and how they did a dance and song to the wind blowing. Another favorite of mines was the rose garden, what girl doesn't appreciate a set of beautiful roses.

Now if for some reason those pictures doesn't persuade you to visit Leu Gardens, then you should know about the events that are hosted their from time to time, including the jazz n' blues stroll that happens once a year under the Florida night skies. Blues artist from all over the country come and play while attendees enjoy the blues sounds while partaking in their own picnic items, beverages and foods. you must purchase a ticket for the jazz n' blues stroll. I went for the first time last year with friends and had a blast, this year I will be more prepared with blankets, refreshments and appetizing food to keep us satisfied while we enjoy the ambiance.

Monday, May 4, 2015

Hello Guys!
I was hoping to post before the end of the week, however time did not permit me. In any case, it's funny how God has all of these promises in the Bible and we sometimes think He cannot keep them or do the same for us, but it says in Joshua 21:43-45 that "not a single one of all the good promises the Lord had given to the family of Israel was left unfulfilled; EVERYTHING he had spoken came true". God keeps his promises even when we don't, keep believing and speaking.

Now about the picture up there, here is a quick recipe with delicious whole grain polenta. I decided to put a twist on this long time favorite of mines which I grew up calling mais moulin or polenta as it is called in the states. It is a creamy and delish form of grits made with cornmeal. This dish can be made in endless varieties including with avocados and meats but I decided to pear it with black eye peas and top it off with sundried tomato tapenade.
So let's begin the recipe breakdown for Polenta withBlack Eye Peas topped with Sundried Tomato Tapenade:

Sundried Tomato TapenadeIngredients:

2 Tbsp. Basalmic Vinegar

1 Tbsp. Extra Virgin Olive Oil

1 jar of Mediterranean Sundried Tomato in oil

3 Garlic Cloves chopped

1/4 Cup Klamatta Olives

1/4 Cup Green Olive

Salt & Pepper

Directions:
Toss everything in an electric blender or food processor and pulse for about 1 & 1/2 minute. It should be a chunky consistency.

Polenta / Mais Moulin
Ingredi-ents:

1 Cup Cornmeal (washed)

2 Cups Chicken Stock

2 Garlic Cloves

2 Tbsp. Extra Virgin Olive Oil

1/2 Cup Frozen Black Eye Peas

1/4 Onion Small Chopped

Salt & Pepper

Directions:
In a hot pan add oil then garlic, sauté till a little brown then add onion, once fragrant add cornmeal salt and pepper then sauté. After about 4 minutes add beans and chicken stock then stir for 5 minutes and let water come to a boil, make sure to taste liquid for your liking. At that point start to slowly stir and keep stirring till the mixture thickens up. This can take about 10minutes. As soon as it is thick and creamy it is ready.
Plate and serve with the tapenade.

I hope you enjoy this colorful twist from the traditional polenta. For a spicy kick, try adding 1oz of jalapenos to the tapenade before blending.

Tuesday, April 21, 2015

Hi Guys!
I do not know about you but this weekend was full of rain in my state of Florida. We have been needing rain for some time, so it was a good change from the hot spring we have been having. As a direct effect any outdoor activities had to be cancelled leaving me to do what I love... cook. Side note, isn't it ironic how the weather change can effect your mood? It is important to remember that you have a choice in how you feel, you can choose to be sad & depressed or happy and carefree trusting that God has you in His river of protection & direction :).

Back to the topic at hand, I purchased these flounder fillets about a week ago and had not had the opportune time to use it till now, so I made Angel Hair Pasta with Flounder topped with Spiced Cabbage. It came out very vibrant, colorful and with great flavor.

The recipe goes as follows:FlounderIngredients:

3-5oz Portions of Flounder Fillets (deboned)

Salt & Pepper

1 Garlic Smashed

1 Tbsp. Old Bay Seasoning

1 Lemon Juiced

1/2 Tbsp. oil

1 Cup Flour

1 Tbsp. Garlic powder

3 Tbsp. Extra Virgin Olive Oil

Directions:
Add flounder, salt & pepper, garlic, old bay, lemon and oil to a bowl and let sit in the fridge for 15 minutes. On a plate add flour, salt, pepper and garlic, mix, remove flounder from bowl, lightly coat with flour mixture and in a hot skillet add oil, then sear eat side 2-3 minutes on each side. Place on paper towel and sprinkle a little salt on top.

Directions:
Cook pasta as directed on package, salt the water like the sea. Remove pasta from boiling water when al dente, then place on the side. In the pan you seared the flounder add garlic and flour to left over oil (about a tablespoon of oil should be there) and mix with wooden spoon till sticky add the stock and turn heat to a medium. Stir till a creamy sauce has been made. Toss pasta back in, add tomatoes and peppers toss till everything is fairly coated. Proceed to plate your food.

On a plate add pasta in a twirled motion, place flounder fillets and top with Spiced Cabbage or any spiced peppers that you may want add fresh chopped oregano at the end and enjoy.

Monday, April 13, 2015

Hello Guys!
Long time no see! I got distracted with work, school and life but now I'm back and ready to share and post. I hope your ready because I sure am!

This week I decided to relinquish the details to a Chickpea Sandwich with Cabbage and Carrot Relish. I actually forgot that I made this until I was looking through my phone and saw that I had this picture. It was from the Daniel Fast and was extremely tastey and healthy. However since the fast is over I tweaked the recipe so that the relish is a little sweeter.

The recipe goes as follows:Chickpea Sandwich
Ingredients:

1 Can of Chickpeas

1/4c of Extra Virgin Olive Oil

1tbs Cumin

1tsp Cayenne Pepper

1/2 tsp Garam Masala

1/2 Lemon Juiced

Salt & Pepper

1/2c of Grape Tomatoes

1/2c Diced Onions

1 Avocado Sliced (For the end)

1 Sliced Green Onion (For the end)

Directions:
In a bowl add all ingredients except for green onion. and let sit for about 10-15 minutes. Afterwards heat up a sauté pan and toss in all contents of the bowl. Sauté the mix for about 7 minutes then turn off heat.

Cabbage and Carrot Relish
Ingredients:

1 Bag of Cabbage and Carrots

2oz of Cilantro Chopped Finely

1 Lemon Juiced & Zest

2oz Honey

1/4c Extra Virgin Olive Oil

Salt & Pepper

Bowl

Wisk

Directions:
In a bowl pour in honey, lemon juice, cilantro, and slowly drizzle in oil and whisk. When the consistency is smooth and even, about 3 minutes toss in cabbage and lemon zest.

On a whole wheat flat bread or tortilla wrap place sliced avocados, Chickpea mixture topped with green onion then Cabbage and Carrot Relish if desired or eat it as a salad on the side.

Saturday, March 7, 2015

It feels like I have not blogged in
forever! It's the beginning of March and I'm excited because its a great month
and It's my birth month (yay me). This is going to be a great year because I am
continuing my healthy journey and reaching some goals I've made.

Now to the great part....food! I
happen to go food shopping the other day and there was a great sale on tilapia
at a market I went to and could not help but stock up. Today I made SunflowerSeed Encrusted Tilapia topped with Broccoli & Yellow Squash with
Vegetable Quinoa it was so delicious. In addition to a great way to have healthy fats and proteins in your diet.

The recipe goes as follows:

4-5 Tilapia Fillets

1tbs Siracha

1tbs Old Bay Seasoning

1tbs Garlic Powder

1tbs Apple Cider Vinegar

Salt & pepper

3tbs Extra Virgin Olive Oil

1c of thinly sliced Yellow Squash

1c Shredded Cheese

1c Bread Crumbs

A handful of sunflower seeds (crush with a pan)

A package of quinoa

1 package of fresh broccoli steamed

Directions:

In a bowl toss in tilapia old
bay seasoning, garlic powder, oil, apple cider vinegar, salt & pepper. Let sit in the fridge for 10-15minutes. Meanwhile prepare quinoa according to package, when quinoa is done, add in any vegetables or beans that you would like. On a plate place bread crumbs, mixed with salt, pepper and crushed sunflower seeds. Bring out tilapia and make assembly line with the tilapia, bread crumbs and the nonstick pan that you will be baking it on, after each fillet is covered with bread crumbs and placed on the pan top tilapia with sliced yellow squash, then sprinkle with cheese, and cover with aluminum foil. Pre-heat oven at 350F then place in the oven for 20 minutes. Remove from heat, and take off aluminum foil, top with bread crumbs. Turn broiler on low, place pan in oven for 3-5 minutes (keep an eye on it). Remove from heat and serve with quinoa and steamed broccoli.

Sunday, February 15, 2015

I was really craving berries and as I walked around my local produce store I saw oranges, tangerines, grapefruits, raspberries, blueberries, strawberries,and blackberries everywhere. Excited I realized that it is the season for citrus and berries and I loooove them both. I grabbed a bag of tangelos and a couple packages of fresh berries then headed to the cashier. I figured that I wont be able to eat all of them, so why not create something? Out birthed the idea of a Tangelo Berry Crepe topped with Salted Carmel Butter Pecan Ice cream

Now for a little back story a Tangelo is a cross between tangerine and grapefruit or a pomelo. It is a very sweet and juicy citrus fruit. Tangelo is not only great on the taste buds but can step up almost any dish and make it an experience.

Crepe's are so easy to make and can be made into a savory or sweet entrée, brunch, breakfast or dessert item.

*The only thing I did differently was add 1tsp vanilla extract and used soy milk

Tangelo Berry Filling

2 Cups mixed berries frozen/fresh (thawed)

1 Tangelo juiced + 1/2 tangelo in a separate bowl

Tangelo Zest

1/2 Cup sugar

1 Tsp vanilla extract

1/2 Tsp salt

1 Tbs cornstarch

1Tsp all spice

In a bowl mix berries, tangelo juice, sugar, vanilla extract, and salt, toss and let sit for 20 minutes. Place a pan on the burner on medium and toss in berry mixture. In a smaller bowl mix cornstarch and 1/2 tangelo juice together, when berry mix starts bubbling add cornstarch mixture. When the berry mixture has thickened turn off burner. Remove from burner and let it cool.

Take a plate, roll the crapes, top with cooled berry mixture ice cream, powdered sugar and enjoy!

Thursday, February 5, 2015

Can you believe that it is
February already? How are your 2015 goals and resolutions going? hopefully
well. Seeing how we are in February also known as the month of Love, Friendship
and Happiness, I got cooking to develop some easy recipes for valentines day,
get togethers and fun nights in February.

It just so happens my sister's
birthday is in the first week of February, so I made her a birthday dinner. I
made Roasted Chicken Thighs withPeppered Piquant Sauce, Roasted
Red Potatoes and Vegetables, she ate like a Queen.

The recipe goes as follows:

Roasted Chicken Thighs

Ingredients:

1 Package of chicken thighs bone in
(removing skin is optional)

2Tbs paprika

2tbs garlic powder

2Tbs worcestershire sauce

1/4c oil

2 limes sliced in half

2Tbs salt

1Tbs Pepper

2 Springs of thyme chopped

Directions:

Wash chicken, rub limes and
juice all over. Place chicken with lime juice in a bowl add all the other
ingredients and place in fridge for 2-24hours. Pre heat the oven to 350
degrees, place chicken in a non stick dish. Cover with foil and place in the
oven for 35-40 minutes, or until chicken juice runs clear. Remove from heat and
plate.

Peppered Piquant Sauce

Ingredients:

1 Large onion

1/4c butter

3Tbs All purpose flour

2Tbs White wine vinegar

1c White wine vinegar or chicken broth

Salt & Pepper

2 Dill pickles, chopped

1Tsp parsley, chopped

3-4 Sweet peppers, sliced

1 cCicken bouillon cube

Directions:

Thinly slice and chop onions and
peppers. In a pan melt butter and add onion, cook till golden. Sprinkle in
flour stir and cook for 8 minutes on low till brown. Mix white wine and
broth/vinegar together then slowly add to pan while stirring. Keep stirring
until smooth consistency until it looks like a creamy brown sauce. Add salt and
pepper and let simmer for 10 minute. Add pickles, parsley and bouillon cube
stir. Let simmer for another 10 minutes, then it is ready to serve. If it is
too thick add more broth or white wine vinegar.

Roasted Red Potatoes

Ingredients:

4-5 Red potatoes

1/4c Extra virgin olive oil

2tb Steak seasoning

Directions:

Slice potatoes into wedges, place in
a bowl and toss in oil and steak seasoning. Bake at 400 degrees for 25
minutes, checking and flipping so that each side is crispy.

Arrange everything beautifully on a plate or individually as I did
for our feast. This meal will bring out the love in anybody.

I hope your valentines day is full
of joy, love friendship and happiness, whether your alone or not!

Saturday, January 31, 2015

Happy weekend!! It's the last day of January!! Whoo-hoo, I hope you finish the month well and inspired. This week I decided to venture to the Caribbean (figuratively) with the creation of Doubliz. A cross betweenDoubles from Trinidad and Pikliz from Haiti to create a cross cultured appetizer/dinner that is Daniel fast, vegan and vegetarian friendly.

Doubles are a very popular street food from Trinidad heavy in curry, cumin spices and typically served on a fried dough called Barra with a chutney and pepper sauce. Pikliz is a poplar Haitian side dish, made with a base of cabbage, vinegar and many peppers. Typically served with griot ( fried season pork), rice and fried plantains. I am Haitian so I loooove Pikliz, it's tart and spicy with a crunch, and a great combonation to the doubles in my opinion. I got a chance to visit Trinidad last year and tried doubles; it was a spicy warm and tasty grub served on a soft pastry with a great mix of Indian and Trini culture.

You will need either small flour or corn tortillas, otherwise use a recipe for barra to remain authentic to the Trinidadian food.

The Recipe goes as follows: Doubliz

PiklizIngredients:

1/4 A head of cabbage washed & thinly sliced

1 Large carrot washed, peeled 7 thinly sliced

1/2 Onion thinly sliced (red or white)

2 Habanero peppers thinly sliced (use gloves)

2-4 Sweet peppers thinly sliced

1/2 Yellow pepper thinly sliced

1/2 Red pepper thinly sliced

1/2c White vinegar

2-3 Cloves of garlic small chopped

Salt & pepper

1 Shallot thinly sliced

Directions:
After washing and thinly slicing the vegetables, put them in a bowl and use tongs to mix everything together, taste. Place in a jar and put in the fridge for at least 3-5 days. So that the flavors can marinate and become Pikliz. (It will be worth it)

DoublesIngredients:

1 Can of chickpeas/garbanzo beans

2-3 cloves of garlic small chopped

1/4c Extra virgin olive oil + more

1/2 Onion chopped

2Tbs cumin

2Tbs curry

1Tsp turmeric

Salt & pepper

1/4c water

Directions:Drain and wash chickpeas, place in a bowl with garlic, cumin, turmeric, curry, 1/2 of the oil, salt and pepper. Mix then place in a bowl and refridgerate for about an hour. Heat a pan, add oil and onions sauté, then slowly add in the chickpea mix from the fridge and sauté. After about 4 minutes, add in water and let it simmer for about 5 minutes on low heat. Taste and adjust seasoning.

Using your tortilla or barra place double mixture in, top with Pikliz and enjoy the culture fusion of the Caribbean.

Tuesday, January 27, 2015

Hi Guys!!
First off let me start by saying sorry for the skip post last week, I was a bad manager of time, but I am back and better than ever. I also hope you have been encouraged and energized to move forward and keep pressing into Jesus. As I Studied Luke 4 the other week, it struck me (after reading it over a few times) that when Jesus finished his fast He was well equipped not just for that week but for His ministry. Fasting in the beginning of the year allows you to put into practice the principle of first fruit. In short, committing to God the first month of the year, the first hours of your day, thoughts, the first 10th of your income and all your first. It will also progress you forward and fully propel you to accomplish your ministry goals, personal goals, dreams and desires this year with God as the foundation & head. We are starting off on the right foot, and will be fully "Powerful in the Spirit" when it's over.

This week I made Whole Wheat Thai Noodles w/ Tofu. This recipe is so full of vegetables and protein from the tofu that you will be full and satisfied without feeling sluggish. It is also a nice fusion of Thai and & Asian culture. I do not usually use tofu however since meat is off the table, I must use it to gain protein during my fast. Tofu is a great soybean product, popular in South Asian and East Asian cuisine. It is very healthy and can be easily transformed and flavored to fit into any dish. In addition it helps fight cancer, lowers cholesterol and cardiovascular diseases.

Directions:
Remove tofu from package, place on a plate with a napkin underneath, then place another napkin on top and a pan on top of that to remove access water, leave for about 20-30 minutes. Boil noodles as instructed on package, toss in a small amount of olive oil then set aside. Wash and prep Asian peas, broccoli, cabbage, carrots set aside. Chop the garlic, onions, and ginger. Take the tofu and slice it into small rectangles, put in a small bowl with the 1Tbs olive oil, chili powder, paprika, salt & pepper, and toss together. Let it sit for 5minutes. Mean while heat up pan with a small amount of olive oil, and once hot place tofu in, let it sit for about 2-3 minutes on each side. Remove, then toss in onions, garlic, and ginger and sauté, once the aroma of the garlic hits you add in curry paste, and soy sauce, sauté then toss in the rest of the veggies. Sauté for about one minute add in noodles, then toss everything together. Add Salt & pepper taste and season to your liking. Grab a plate, and top with red pepper flakes.

Below is what the tofu looked like with the seasonings, and the noodles I used.

Be sure to buy the Extra Firm Tofu

I Got this at Publix, be sure to check the ingredients on back

Till Next Week,
Remember the Daniel Fast is do able and with careful planning!

Friday, January 16, 2015

How is the Fast going so far? I hope it is going well and if you've struggled remember to keep going, we all fall sometimes we just have to get back on the bike.

It was a task staying focus this week and not giving into the temptation of eating chocolate and every fried thing that we make at my job. Also it seemed that everyone I knew this week had a special dish or dessert that they brought in to share with everyone, but I prevailed and stayed away from the delightful temptations.

During the last few months I have learned to appreciate eggplant and its versatility. In addition to being a very pro vegetarian and pescetarian plant that is widely used, it is full of nutrients, simple to use and effortless to create dishes with. Such as eggplant parmesan, or a roasted eggplant and avocado dip. This week I decided to create an Eggplant Stew with Cumin Brown Rice. Thisrecipe is very filling and is just as a delicious as it looks.

The recipe goes as follows:Eggplant Stew Ingredients:

1 -Whole Eggplant

1/2 - White Onion

2tbs Tomato Paste

1- Can Tomato Sauce

1/2 Green Pepper

1/2 Yellow Pepper

2tbs Garlic

4tbs Extra Virgin Olive Oil

1tbsp. Adobo seasoning

Salt & Pepper

1c water

1-2 bay leafs

Chopped Cilantro (for garnish at the end)

Directions: Wash and chop eggplant into medium dices, set aside. chop up white onion, green pepper, garlic and yellow pepper into small dices and set aside. Heat up a sauté pan or a small pot, add oil, when the oil is hot toss in onion and sauté, then add in both peppers. After about one minute add in diced garlic and eggplant, mix for one minute then add adobo seasoning and the tomato paste and sauté. Lastly pour in tomato sauce, bay leaf and water, let simmer on low for about 15 minutes. Taste and add salt and pepper.

Cumin Brown Rice:Ingredient's:

2c Brown Rice

2tbsp. Extra Virgin Olive Oil

4c Water

1& 1/2 tbsp. Cumin

1 Bay Leaf

Salt & pepper

Directions:
In a Pan heat up the oil, add in rice, salt, pepper and bay leaf and mix. Then in a bowl mix water and cumin thoroughly, add to the pot. Bring it to a boil, then put heat on medium low and let simmer till water is almost completely absorbed about 30-40 minutes. Cover and put on low heat for another 10 minutes. Then check if the rice is tender.

When the rice is ready grab a bowl, place rice in, add Eggplant Stew, then top with chopped cilantro.

Thursday, January 8, 2015

Hi Guys!
So 2014 was a pretty busy year for me and I neglected to updated this blog; but I am vowing to change that this year with some weekly post. I'm beginning with this one and continuing through the month of January.

Of course new year means new places to travel and new foods to eat, however it can also mean a time to refocus. This month my church is on the Daniel Fast, we are doing it to refocus on God and our visions for the future. With that, there are many things we cannot eat from dairy to meats. So I've challenged my self to come up with and share a few Daniel Fast friendly recipes.

This week I will share a recipe for Curry and Roasted Green Pepper Hummus :) In this recipe I omitted the Tahini and added extra virgin olive oil instead.

The first step is roasting a green pepper:

1tbs Extra Virgin Olive Oil

1 Green Pepper

1tsp S&P

Take the green pepper and slice it in half, remove the seeds, rub oil on green pepper and sprinkle with salt and pepper. Put oven on broiler, place peppers on a sheet pan and roast for about 5-7 minutes or until there is charring on the pepper. Then remove and let rest for a few minutes. When the pepper is cool remove blackened parts, chop up the rest and place in a bowl.

Curry and Roasted Green Pepper Hummus
Ingredients:

1-Chopped and Roasted Green Pepper

1-15oz can of Chick Peas/ Garbanzo Beans

1- Lemon Juiced

1tbs Curry powder

1- Minced Garlic Clove

1/4c Olive Oil

1/4c Water as needed

Salt & Pepper to taste

Open and rinse out the garbanzo beans. Place rinsed beans, green pepper, lemon juice, curry powder, minced garlic, and 1/2 of the oil in a bowl all together and let sit for about five minutes.
Afterwards pour everything in a blender, or the food processor, and blend for one minute while drizzling oil; use a spatula to scrape down the sides. Start up blender again until there is a smooth consistency, add a little water if too thick. Taste and add in salt and pepper if necessary.

This was a hit at work and there were no left overs. It can be eaten with baked whole wheat tortilla chips and Ezekiel breads or pitas.